Saturday, March 12, 2011

Sticky Bun Breakfast Ring

Editor's Note: If you liked these sticky buns, you can find an orange variation HERE.

Do you ever try a new food and fall so in love with it that it is always on your mind, but you just don't make it? Then a few years later, you finally give in and make it and you wonder why on earth you didn't make it sooner? It happens to me all the time.

This recipe is one of those. My friend, Kolette, made these sticky buns for a recipe exchange I hosted either three or four years ago. I remember them being soooooooooooooooooooooo good and sooooooooooooooooooooooooooooo easy to make.

So, I made them this morning and everyone was in love! They are super easy and SUPER yummy. You must, MUST make them! ASAP!! Don't wait a few years only thinking about these like I did. Make them. You'll be glad you did.

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

I used two tubes of Pillsbury Grands biscuits this morning, but won't do that again. I'll either use the smaller biscuits or one tube of the grands, as stated in the recipe list above. These had to bake for about 30 minutes. Still amazing, but I'll be doing it the other way from now on (the way they're supposed to be made).

Top with remaining syrup and sugar mixtures.

Bake at 375 degrees for approximately 20 minutes or until golden brown.

Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Welcome to my food blog!! You can use any kind of syrup you'd like. I use just regular pancake syrup. And, yes, you can use whatever pan you'd like, just keep an eye on it as it bakes since using different sized pans can vary the baking time. ENJOY!!

Just made these. Took no time. I didn't measure at all. And no nuts! Used a silicone bundt pan. Came out wonderfully!! Boyfriend was amazed that I came out of the kitchen 20 mins after I entered with these in hand.

I made these this morning & my family LOVED them!! I tweaked them a little and posted my revised recipe on my blog if you want to check it out. I gave you a shout out as well! I am your newest follower! keep the good stuff coming!!

You don't even know how happy it makes me to hear so many nice things! I am so glad so many of you are enjoying this recipe. And thanks to those of you who are passing it along and mentioning my blog as well. Thank you!!

making these as i type! i'll use a loaf pan next time since the fluted pan i have is the kind where you can lift out the center flute and therefore i ended up with syrup flowing all over the place! oops! can't wait to see how they taste! great recipe!

We call this monkey bread, except we tear the biscuits into 4 pieces and then shake them up in the spice mixture before putting them in the pan. It makes it a lot sweeter because more biscuit is covered, but it's really good!

If you are staying at your mother-in-law's house and you'd like to impress everyone with these delicious treats, but your mother-in-law does not own a Bundt pan, do not use an angel food cake pan instead because "it looks close enough". The gooey goodness will leak out the bottom of the pan and scald all over the bottom of your mother-in-law's state of the art convection oven and you will feel like a fool.

Be warned. ;) (And yet, they STILL turned out yummy, showing you how "fool" proof these are, oven notwithstanding).

Found you via Pinterest too, I made these this morning. At first I was skeptical, as they didn't seem like they were getting done enough, I baked an extra 5 min. initially then when I flipped them over they were still doughy on the bottom. So I put them back in doughy side up and baked another 5 min. Let me tell you, they were soooo yummy! Between my husband, myself, my 3 year old and 1 year old we ate the whole batch.

I'm doing a special feature on my blog this month called 30 days of desserts which each day I feature a different dessert from different bloggers featuring their recipe and blog (etsy shops, fb pages, etc.). I came across your blog and was wondering if you would be interested in participating! Just let me know!

MoMto, yes, you can substitute the brown sugar with regular sugar. It will affect the flavor slightly, but it shouldn't be a big deal. If you wanted, you could add maybe 1/2 teaspoon of molasses to put some of the flavor back. If you don't have any molasses, plain granulated sugar (the same quantity as called for in the recipe - 1/3 Cup) should be just fine. Good luck!

I'm so happy to hear you guys are enjoying this recipe!! And honey sounds like a very tempting substitution. And, CurleeChik, I think that the finished product tastes more like caramel than syrup. I hope you like it!

I just found your blog (and this recipe) via Pinterest via Twitter and it looks amazing. But I live in France and am pretty sure that there's no such thing as these tubes of biscuits (not even entirely sure what that means), nor even frozen rolls as you mention. Also, syrup is hard to find (I know, I know, but they're FRENCH. If something isn't typically French you generally can't find it...). So now I'm devastated. Alternatively, I could try and be organised, print out your recipe and try and make them when I'm at my dad's in Scotland for Christmas because it might be possible to find the ingredients there... Hmmm.Still, looks yummy!

Made these for the first time and I'll tell ya they were delish! Now what I did a little different I made a MISTAKE!! That's right I made a mistake and they still turned out beautifully and yummy that no one knew the difference. So my mistake was this I mixed the brown sugar and melted butter together and so I redid what I was supposed to do and set aside that brown sugar mistake and used it by spreading it on top of the biscut with some of the syrup..results Hubby: They taste like Cinnabon Rolls. Mom: They are so soft and flakey. Dad: Couldn't say a word as he was still chowing down. Perfect to make for Christmas Morn!

Magic27, I so sad that you don't have access to these ingredients! If you can find them in Scotland, I would recommend giving them a try there and then bringing the ingredients back home with you to France! ;)

Rowanvampo, your mistake sounds divine! Isn't it nice when you make a mistake and it turns out so good?! I think I just might have to try your version! Thanks for sharing.

OMG! Made these in a 9x9 square pan with one can grands buttermilk biscuits. I tore the biscuits in small pieces. Covered the bottom with pecans. Also used high grade maple syrup which gave it more gooey texture. Flipped it over and kids pulled it apart in bite size pieces. Heavenly!

I also found on my new obsession/additction called Pinterest. Who knew you could do so many different things with Grands biscuits? Yours is the first one I'm trying because it looks so good! What made you decide to use 2 packages of Grands and why did you say next time you'd stick to one package like the directions say? Because the pictures using 2 packages look fine to me. I used just one myself too (being nervous that using two would be disastrous even though yours looks fine) and in case it came out bad, I still had one more package. Can't wait to eat it, it's still baking. Thanks!

Just made these... HOLY YUM! We used the one tube if Grands and it was the perfect amount for a family of 4. Passing this recipe along to my Grandmother who has been having a hard time making her traditional cinnamon rolls lately. Definitely a must try and a recipe to keep! THANKS!

Hello! Thank you for this wonderful treat! I also made a little addition to mine. I added powdered butterscotch pudding in with the brown sugar/cinnamon mixture. It was the non instant kind. Its baking now and it smells sooo good!

I found you via Pinterest and couldn't wait to try this recipe. I used one Butter Tastin' Grands and Eggo Buttery Pancake Syrup (can you tell I love butter)??? I used a loaf pan and it's baking right now as I type (another 5 minutes to sticky bun goodness)! Thanks so much for the recipe. I just read all of the comments to this post while waiting for my buns to come out of the oven and saw the cream cheese addition. I wish I had seen it earlier. Oh well, there's always a next time! Thanks again!

Hi there! I wanted to let you know that I made this recipe for Christmas morning breakfast, and it literally disappeared in minutes. Thanks so much for sharing it - I will definitely be repeating it again!

Thanks for the recipe! I have it in the oven right now, with an adaptation I wanted to tell you about.

I had a couple bananas that were about a day away from banana bread, so I decided to try a bananas foster version of these sticky buns. At first, my plan was to just combine the chopped bananas with the brown sugar mixture (no nuts for this house), but the mushy bananas made the sugar pretty wet. So I ended up combining the butter and syrup mixture with the brown sugar mix so I had one bowl of liquid yumminess. I don't have a bundt pan, so I took a large round glass casserole dish and put the biscuits around the outer edge, then made a smaller ring of biscuits in the middle. I got 15 small biscuits in the outer ring and five in the middle ring.

I'm sure the original recipe is wonderful, but I have to say these smell soooo good!

Making these this morning to take to my mothers house... we have a weekend tradition of doing brunch at her house at least 1 day; either Saturday or Sunday. When she mentioned doing brunch yesterday, I knew what I was making right away!!! Been dying to try this all week!!! =) Just hope that its not something that is supposed to be served warm... hope it will be just as good if its cooled to room temp....

My goodness. I threw these together this morning (saw the post on Pininterest) and wow, were they easy and sooooo good. I didn't have a bundt pan, so baked them in a 9x13 glass dish, and they are perfect. I'll add more pecans next time. Great recipe!

Wow made this mornin and was totally awesome. I had bought cheap biscuits from Aldi and you can't even till they are a biscuit. I am gonna quater them next time though so the eww gew goes all the way through them. Thank you and can't wait to try more recipes. :-)

Made these this morning and they disappeared! I used reg sugar bc i didnt have any brown sug. on hand. and they came out amazing. Just think how great they will taste after i get some brown sugar! awesome! saw it on pinterest.

I, like several others found you through Pinterest. My hubby is a blueberry freak so I used blueberry syrup and randomly through in some frozen blueberries. I had to bake for about 5 extra minutes and it turned out amazing!!!! So good that hubby is going to get me a couple more pans so I can make more then one batch at a time. lol

Jenna, you're more than welcome to share the recipe. Thank you so much for being willing to put a link back to here. I've found MANY websites online who've used the recipe and even my pictures without saying where it came from. So, I would really appreciate that. Thank you!

It's Okay to be weird, I've heard from lots of people that they make something similar with frozen dinner roll dough. I'll have to try that some time.

I had four leftover biscuit dough rounds from another recipe and this sounded amazing, so I made your recipe but modified it for individual servings in a muffin tin. I added 2 spoonfuls of the syrup mixture to the bottom of each muffin cup, sprinkled with the the brown sugar mixture on top, and repeated the process after adding a biscuit to each cup. I baked them according to the directions on the package and they were delicious...and portion controlled! Thanks for this wonderful recipe, I'll definitely be saving this one!

Wow!! These are sooooo good!! I grew up in Pennsylvania where good sticky buns were everywhere .... Now live in Florida and can't find them..... These might be better than any of the ones from back home and so easy to make!! thanks for sharing.

I just ran across your recipe and blog on Pinterest. They looked so delicious! My husband and I are whole wheat and sugar free but, I thought, why not give it a whirl! We loved the results, so I thought I would note my adjustments for any other readers you may have that are sugar free. I used golden wheat bisquits, and cut them each into 4 pieces. I used Smuckers Sugar Free syrup (all sugar free syrups are not the same, and this is the one that we feel is closest to the real thing in both taste and consistency), and Stevia cup for cup (I believe it melts better than Splenda in baked goods). As some of your readers did, I rolled my pieces in the Stevia and cinnamon before placing them in the pan. We thought they were delicious, thanks so much for the recipe!

Ty, you certainly can use 2 packages of Grand biscuits. I personally prefer just one of the Grands packages so that I can have more caramel covering less bread. I hope that makes sense. But you can do whatever you'd like. That's just my preference. Good luck!

I'm about to make these! Waiting on some pecans from my mother-in-law's tree, which my hubby will be bringing shortly. So excited to try this super simple recipe...looks divine! Found this on Pinterest. Thanks for the recipe :)

These sound yummy. Very similar to monkey bread in which you section the grands buisciits and roll them into balls and roll the balls in cinnamon/sugar mixture. The mixture melts around the buiscuit balls as it bakes. So good with raisins scattered throughout. If you use 2 packages just make more topping.

Thanks for posting this yummy breakfast! I just started a blog that reviews Pinterest recipes, and I thought you'd like to know that a link to your recipe is here: http://pineatreview.wordpress.com/2012/02/09/sticky-bun-breakfast-ring/. I make sure to give you credit throughout. --Denise

We tried this recipe this morning and must have went wrong somewhere. We cooked until golden brown or 20 - 25 minutes and the center of the biscuits were not done. Any suggestions? I have to say that the part that was done had a great taste.

I found this recipe on Pinterest this morning and had to make it. I had all of the ingredients except the biscuits. I decided to make them with bisquick. I mixed 4 1/2 cups of mix with 1 1/3 cup of milk, divided it into 16 balls by hand and shaped into biscuits. It worked out well, however there was not enough caramel to biscuit ratio. Next time I think I will try half as much bisquick mix. Thank you!

I found this on Pinterest. SOOO yummy! and so easy. I will never do the canned rolls again. The extra 3 minutes of prep is worth it. We are all in heaven! This will be our new Christmas morning tradition.

I found this recipe on Pinterest. I also have a cooking blog. I was wondering if I could post it there. I would put my own take on it and my own picture. I would also link it back to your blog. I'm making them with my homemade biscuit recipe. They are in the oven as I type. So excited to try these. This is my blog address: http://madefromscratchathome.blogspot.com/

As the others I found this on pinterest soooooo excited to try it, I'm just wondering how is it if you bake it ahead? Should it be eaten warm? Not that I think they will last long because I swear I have a college football team (2 yr old, 5yr old, & of course the hubs) in my house but on the off chance that they don't get eaten right away how long do they stay good? Jen

I've made these twice now- and I didn't do it right either time, but they still tasted good. The first time I made them in the fluted pan but I didn't have maple syrup, so mixed dark Karo syrup with lite pancake syrup and they were very sticky. The pan was nearly impossible to clean because it turned into a kind of caramel-ish-taffy. The next time I went ahead and got maple syrup, but we had a lot of family over for christmas so I made twice as many biscuits in a square pan. The middle ones were a little (a lot!) underdone and I couldn't flip the pan because it was so short the biscuits slid out- there was too much of the syrup mixture. None the less, the middle part went back in and we had a second round of biscuits and everyone loved them- they're a bit like cinnamon rolls. Thanks for the recipe!! I'll be getting another fluted cake pan for the next time the family gathers here ;)--MR

I thought I was going to make the Orange version of this (and since I don't have orange juice was going to use pineapple juice and tidbits) then I found your recipe! LOVE IT and I have everything I need. Tweaking this recipe just a lil bit and adding dulce de leche... Making them in the morning!!

A batch is in my oven right now! I cut the large biscuits in half to distribute the goop a bit more evenly over the biscuits...we'll see how that goes! ha Of all the pins I reviewed for 'sticky-goodness' made with canned biscuits, yours was the winner. Although I added a few tweaks of my own, I'd like to thank you for a great base recipe!

Just tried to make sticky buns the other day with another recipe I found online. Although it turned out FANTASTIC, I needed a recipe that doesn't require waiting 13 hours hours before baking. I discovered your delicious recipe and am trying it today (5/17/2014). About to put them into the oven right now. Ooooh I can't WAIT to eat them. Thank you for the recipe!